Casatiello

sponge
1/2 cup flour
1 tbsp yeast
1 cup Luke warm milk
1.) Stir ingredients together to make a pancake like batter, and cover w/ plastic wrap ferment 1 hr

Dough
4 ounces salami or other meat(bacon, pastrami, presiudo or pepperoni or combination)
3 1/2 cps flour
1 tsp. salt
1 tbsp. sugar
2 large eggs slightly beaten
3/4 cup butter rm. temp
3/4 cup shredded or grated provolone cheese

2.) Dice meat into cubes and simmer in frying pan save excess fat
3.) Stir together flour sugar, salt with a spoon add eggs and sponge to mixture and mix w/ a spoon or paddle attachment on low speed until ingredients form a coarse ball add milk or water to pick up excess flour mix for 1 minute let dough rest 10 minutes. work butter into dough adding one piece at a time stirring aggressively, continue mixing with spoon adding flour as need until dough forms a tacky mass takes about 12 minutes.
4.) Add meat pieces stirring them into dough until evenly distributed, then knead cheese into dough until evenly distributed, dough will be soft and stretchy but not sticky. Add flour if sticky until stretchy.lightly oil lg. bowl transfer dough ball to this bowl rolling it around till all sides covered. Cover w/ plastic wrap.
5. Let rise for 90 minutes until 1 1/2 in size.
6. Remove from bowl leaving as one big piece for one lg. loaf or split for two smaller loaves, I used a spring form pan to cook mine in as a lg. loaf but you could use 2 small oiled round casserole dishes for two loaves or one lg one for large loaf.
Recipe taken from "The Bread Bakers Apprentice", {MASTERING THE ART OF EXTRAORDINARY BREAD},(Peter Reinhart), copyyright 2001